Monthly Archives: October 2016

Tasting Notes: Word of the Week “Nose”

The nose refers to the wine’s aroma, smell or bouquet sensed through the taster’s olfactory senses. The wide array of fruit, earthy, floral, herbal, mineral and woodsy flavor perceived in wine are derived from aroma notes interpreted by the olfactory bulb. Smell or a wine’s nose is a vital part of the tasting experience. Our […]

Tasting Notes: Word of the Week “Minerality”

This week’s word is one that has been growing in popularity, cropping up in tasting notes, reviews and used by critics, sommeliers, and wine makers alike. If you have been following our tasting notes series from the beginning you may be coming to the realization that many of the words we use to describe wine […]

Tasting Notes: Word of the Week “Leathery”

Leather as a wine descriptor can refer to either the aroma or texture/ mouthfeel  of the wine. Like most terminology used to describe wine it is subjective, but the overall consensus seems to be that this is positive characteristic. Most of us are pretty familiar with the scent of leather. In terms of aroma it […]

Tasting Notes: Word of the Week “Jammy”

Like many wine tasting descriptors “jammy” can be either positive or negative all depending on your personal palate and feelings on jam. So if you crave concord jelly, are mad about marionberries, or are ravenous for raspberry jam then wines with this quality might be right up your alley. A fruit forward wine is not […]

Tasting Notes: Word of the Week: “Intensity”

  Intensity in wine is a term used to evaluate appearance and aroma. As a very general rule of thumb, the intensity of a wine’s color is directly proportional to the intensity of the wine’s flavor. Paler wines are generally milder while deep rich colors represent more robust flavors. To test the color intensity of […]

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